Thursday, May 28, 2009

Andon-Reid Inn ...Dessert For Breakfast?

I love to bake. That's my passion. So, breakfast at Andon-Reid Inn always has a special dessert to top off the meal. Even though we tell our guests that we always have dessert at breakfast...when we bring it out they can't believe it. They do get use to it pretty fast because many send us an email when they get home that one of the things they miss the most are our desserts. Peanut butter pie, hot fudge brownie sundaes, key lime cheesecake or whatever fancies me at the time. We've now added cake for two and cookies as special requests on our website.

This morning, a guest who is arriving tomorrow evening to celebrate an anniversary, couldn't make up her mind on whether she wanted a carrot cake or chocolate cake. She decided on the carrot cake and also ordered chocolate covered strawberries to satisfy her chocolate craving. Not less than 10 minutes ago she emailed me to ask if I would also bake a chocolate cake so that she would have her very own. Absolutely!! Here's the recipe I would like to share with all of you for my favorite chocolate cake that I will be making tomorrow morning.

Dreamy Chocolate Cake

1 cup unsifted unsweetened cocoa
2 cups boiling water
2 1/2 cups sifted flour
2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. baking powder
1 cup butter, room temperature
2 1/2 cups sugar
4 eggs
1 1/2 tsp. vanilla extract

  • Preheat oven to 350 degrees. Grease and lightly flour 3 - 9" cake pans.
  • In a medium bowl, combine unsweetened cocoa with 2 cups of boiling water and mix with a wire wisk till smooth. Cool completely.
  • Sift together flour, baking soda, salt, and baking powder.
  • In a large bowl of electric mixer beat butter with sugar at high speed till fluffy. Add eggs one at a time till combined then add vanilla. Beat till light and fluffy about 5 minutes.
  • At low speed beat in the flour mixture (in fourths) alternately with the cocoa mixture (in thirds). Begin and end with flour mixture. Do not overbeat.
  • Divide evenly into pans and bake for 25-30 minutes or until surface springs back when gently pressed with fingertip. Cool in pans for 10 minutes. Carefully loosen sides with spatula and remove from pans and let cool on racks.
Filling
  • Whip together 1 cup heavy cream, 1/4 cup unsifted confectioner's sugar and 1 tsp. vanilla extract till stiff.
Glossy Chocolate Frosting
  • Mix thoroughly in 1-quart saucepan 1 cup sugar and 5 Tbs. cornstarch
  • Stir in 1 cup boiling water, 2 oz. bittersweet chocolate and 1/2 tsp. salt.
  • Cook over medium heat until mixture thickens, stirring frequently. Remove from heat.
  • Remove from heat and stir in 4 Tbs. butter and 2 tsp. vanilla extract
  • Refrigerate till spreading consistency
To assemble: on plate place a layer top side down, spread with half of cream. Place second layer top side down and spread with rest of cream. Place third layer top side up. Frost sides first to cover cream , then use rest of frosting on top. Refrigerate for 1 hour before serving.

Serves 10 - 12

Rachel Reid, Very Happy Innkeeper

2 comments:

  1. This cake is amazing! Delicious and so worth eating!

    ReplyDelete
  2. This cake is amazing, delicious and easy to make!

    ReplyDelete

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